600 g fresh fillet of tuna fish cut in half lenghtwise
1 tsp. ginger, fresh grated combine with 4 tbsp. soysauce, 4 tbsp. Black Currant Vinegar, 4 tbsp. Sesame Seed Oil marinate the tuna for 3 hours in the fridge.
6 tbsp. Titone Olive Oil heat in a pan, add 6 cloves garlic, peeled, sliced, 200 g shiitake mushrooms stems removed, cut in wide strips and 400 g soy sprouts Fry the veggies - they should get not too soft, add 4 tbsp. vegetable stock and take pan off the heat.
4 tbsp. Black Currant Vinegar and 2 tbsp. soy sauce add to the vegetables. Mix 2 tsp. corn starch with 1 tbsp. water thicken the sauce with it. Season to taste with
ginger, fresh, grated
Coat the marinated tuna fish with 4 tbsp. sesame seeds and fry in a pan with 6 tbsp. Sesame Seed Oil for 3 mins. on each side until golden brown.
Cut the fish in small pieces and arrange on a bed of vegetables. Bevore serving, spray generously with Black Currant Vinegar
serves 4
